Furikake of the sea
A pinch of marine umami we scatter over everything, from rice to evening bowls.
A small jar
A pinch of marine depth to scatter over everything. My furikake brings together nori seaweed, sesame, seeds and a hint of powdered shiitake — a concentrate of umami and minerals I love over rice, steamed vegetables, evening bowls.
Ingredients
- 2 toasted nori sheets
- 4 tbsp toasted sesame (white and black)
- 1 tbsp hemp seeds
- 1 tsp powdered dried shiitake
- 1 pinch of salt
- Optional: a little dried yuzu zest
Method
Crumble the nori sheets finely by hand or with scissors. Mix with the sesame, hemp seeds, shiitake powder and salt. For a livelier fragrance, add a little yuzu or dried citrus zest. Keep dry; scatter generously when serving.
The tip
Nori brings iodine, precious for the thyroid, and a wealth of marine trace elements. As a daily condiment, it is a simple and delicious way to bring the sea back to the plate.